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Showing posts from June, 2010

outdoor treats and eats part two

Ever have those days when you feel like your getting no where? Well I feel like I've been having them too frequently lately and I don't like it. So I think it might be time for a change, maybe even a vacation or a small road trip to liven the spirits ...or maybe I could just do with an ice cream. I do like ice cream.
Okay, so enough with the little rant, I bring you part two of the outdoor treats and eats series. So wether your going on a weekend road trip, a picnic in the park or even to your next door neighbors bbq the one thing you will surly bring is food. Here's two delicious dishes that are sure to please.
Summer bean salad 1 can white navy beans (drained and rinsed) 1/2 cup chopped sun-dried tomatoes 1/2 cup of chopped fresh basil or half a cup of baby basil leaves, you can leave those whole. 30g feta cheese 1 garlic clove finely chopped a good lug of olive oil juice of half a lemon salt and pepper to taste
Add all the ingredients to a medium size bowl and mix together. Le…

outdoor treats and eats part one

Striped frozen treats like this... well I can't help myself and if you've picked up the latest issue of Martha Stewart Living, then you've probably seen these. So if you're like me and love a refreshing icy treat that looks this good, then well... we're alike. I just knew that when I saw these little striped delights I had to make them soon... like tomorrow soon. They are kind of a lengthy process with the freezing of each layer and what not, but they are well worth it and the flavor combinations are almost limitless and I have to say, right now I think the pink lemonade part is my favorite. I loved it's sourness.

Ice pops via Martha Stewart Living I don't really need to give you a recipe for this since it's pretty much just juices, puree's, and yogurt and you can add what ever you like.
For the vanilla-yogurt mix 1 cup greek or regular plain yogurt. 2 tsp sugar 1/2 tsp vanilla bean paste or extract. Mix together.
For the raspberry puree' 1 pint raspber…

just rosy

So I know I was supposed to have some sort of baked good showing up here, but that was just a big ol' baking flop, even in their ugly-ness they weren't all too tasty either. So I hope you'll forgive me and and enjoy this refreshing pink drink complete with the cutest little rosebud ice cubes.
Rose punchrecipe adapted from Valli Little of Delicious mag
50g box dried edible rosebuds 1 cup caster sugar* 1 tbs rosewater A few drops of pink or rose food colouring 750ml dry white wine 750ml sparkling mineral water or sparkling lemon/limeade
Half-fill ice cube trays with water. Place a rosebud in each and freeze for 3 hours, then fill with more water and freeze until solid. In a saucepan add 1 1/4 cups water with sugar (*cut the sugar in half if your using sparkling lemon/limeade, other wise it might get too sweet) and place on a low heat to dissolve sugar. Increase heat to medium and simmer for 5-6 min until you get a light syrup. Stir in rosewater and colouring and let cool.
So whil…